You needn’t rain to have a rainbow! At least when it comes to cooking. Today, we’re bringing every color to your plate with our rainbow lasagna. Not only does it bring a punchy brightness to your plate, it also brings so many valuable vitamins and minerals. Plus, it’s vegan too. What more could you want?

Eat the Rainbow With OUr Vegan Rainbow Lasagna

Lasagna is one of Italy’s most cherished dishes: Its roots go back to antiquity when the ancient Romans layered a kind of ancient pasta sheet with sauce. It was first in the Middle Ages, that we know as classic Italian lasagna was first developed. Our vegan rainbow lasagna brings a modern, creative touch to this traditional dish. It omits animal products and byproducts completely, but stays true to lasagna’s basic principle: Aromatic layers that when combined form a harmonious whole.

Each layer has a different look and a different flavor component. Our rainbow lasagna begins with a hearty pumpkin layer, followed by a layer with beetroot, and a ricotta-‘kale’ layer, as well as ‘béchamel’ and tomato sauce. For the lasagna sheets, make sure that they are vegan, i.e., prepared without eggs.

There’s a lot to prepare before we get to layering. But don’t let that put you off. The preparation is easier than you think and the end-product surely justifies the toiling. Plus, you’ll have ample opportunity to kickback and relax as your rainbow lasagna bakes.

Really our rainbow lasagna is perfect for convivial evenings shared with friends or and family alike. This dish proves that plant-based eating is by no means a sacrifice, but an opportunity to play with colors, textures, and aromas. We wish you happy cooking and eating.

We at Scrumdiddlyumptious believe that eating well and good is an important part of everyday life, which is why we have designed other vegan and vegetarian recipes like our corn ribs, zucchini and halloumi skewers, and raw zucchini salad.

Vegan Rainbow Lasagna

Anke

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Equipment

1 9×13 in. baking dish

Ingredients

For the pumpkin layer:

1 lb kabocha squash
2 tbsp olive oil
1 tsp paprika
salt & pepper

For the beet layer:

2¼ cups beetroot
2 tbsp olive oil
1 tsp caraway seeds
salt & pepper to taste
½ cup vegetable broth or water

For the 'ricotta'-kale layer:

1 onion
2 garlic cloves
1 tbsp olive oil
5 cups kale
1¼ cups firm tofu
¼ cup plant-based milk unsweetened
2 tbsp nutritional yeast
1 tsp lemon juice
salt & pepper to taste

For the tomato sauce:

1 onion finely chopped
2 tbsp olive oil
1 can (14 oz.) canned chopped tomatoes
1 tsp oregano
salt

For the béchamel sauce:

¼ cup all-purpose flour
¼ cup vegan butter
1¼ cups unsweetened plant-based milk
2 tbsp nutritional yeast
1 tsp nutmeg
salt & pepper to taste

In addition:

10 lasagna noodles vegan, do not pre-cook

Instructions

Preheat oven to 350°F.
Peel and cube the squash. Toss it with olive oil, paprika, salt, and pepper. Spread it on a baking sheet.
Peel the beetroot and thinly slice or grate it. Toss it with olive oil, caraway seeds, salt, and pepper. Spread the mix on another baking sheet.
Roast both baking sheets for 25-30 minutes, or until tender.
Transfer the roasted squash to a blender and purée until smooth. Add a little water if needed.
Add the beetroot along with vegetable broth to the blender and purée. Set both layers aside.
Peel and finely chop the onion and garlic.
Sauté onion and garlic in a pan with oil until fragrant.
Wash and roughly chop the kale. Add it to the pan and cook until wilted.
Add tofu, plant-based milk, nutritional yeast, lemon juice, salt, and pepper to the blender and purée until smooth.
Now prepare the tomato sauce. Peel and finely chop the onion. Sauté it with some oil in another pan until translucent. Add the tomatoes, oregano, and salt. Cook the sauce for 10 minutes, or until thickened.
Next, make the béchamel sauce. Melt the vegan butter in a small saucepan. Stir in the flour and cook for one minute.
Whisk in the plant-based milk and cook until thickened. Stir in nutritional yeast, nutmeg, salt, and pepper.
Finally, assemble the lasagna. Spread some tomato sauce on the bottom of a 9×13 inch baking dish and top with a layer of lasagna noodles.
Layer béchamel sauce, lasagna noodles, ricotta-kale mixture, lasagna noodles, beet layer, and lasagna noodles. Finish with a layer of béchamel sauce.
Bake for 30 minutes. If the top browns too quickly, cover with aluminum foil.
Let the lasagna rest for 5 minutes before serving hot.